I made these Pumpkin Scones when I got home. I think next time I would add more pumpkin puree and try a cream cheese glaze. Sunday we went to church, helped my sister move into her new apartment, and then watched the Colts win :)
Pumpkin Scones with Spiced Frosting
- 2 cups of flour
- 7 tbsp sugar
- 1 tbsp baking powder
- 1/2 tsp salt
- 1 tsp ground cinnamon
- 1/2 tsp fresh nutmeg, grated
- 1/4 tsp ground cloves
- 1/4 tsp ground ginger
- 6 tbsp unsalted cold butter, chopped
- 1/2 cup canned pumpkin
- 4 tbsp half and half (divided)
- 1 large egg
- 1 tsp vanilla
Preheat the oven to 425 degrees. Line a baking sheet with a parchment paper (Next time I would grease the pan).
Mix the dry ingredients together in a bowl. Use a pastry blender to cut in the butter until the mixture is crumbly.
In another bowl, whisk the pumpkin, 3 tablespoons of half and half, the egg, and vanilla together. Slowly add the dry mixture and mix until just combined. Don't over mix the batter.
Form a ball and place on a lightly floured surface. Flatten the ball into a rectangle about 1 inch thick. Cut the rectangle into four squares then cut each square diagonally in half to form a triangle.
Place the triangles onto the baking sheet. Brush the top of each scone with the last tablespoon of half and half.
Bake for 14-16 minutes or until golden brown. Let them cool on a wire rack.
- 1 cup of powdered sugar
- 2 tbsp milk
- 1/2 tsp ground cinnamon
- 1/4 tsp fresh nutmeg, grated
- 1/8 tsp ground ginger
- 1/8 tsp ground cloves
Mix all of the ingredients together with a whisk. Once the scones have cooled a bit, drizzle each scone with the glaze then serve immediately. Enjoy.
Have a nice Monday!